Professor of Food Science at IPB University Responds to Findings of Ethylene Oxide Residue in Food Products
Professor of Food Science at IPB University, Prof Nuri Andarwulan, provided an explanation regarding the discovery of ethylene oxide (EtO) residue in one of the instant noodle products that has recently been widely discussed.
Prof Nuri explained that Indonesia actually prohibits the use of EtO domestically. However, because the need for seasoning raw materials such as cumin and red chili powder cannot be fully met domestically, Indonesia still imports from countries such as India, which allows the use of EtO.
“Our regulations are clear, namely the use of EtO is prohibited. However, if imported products enter, the maximum residue limit (MRL) allowed is 0,01 milligrams per kilogram of material (0,01 ppm). This number is very small and is determined based on scientific studies,” she explained.
Previously, the Indonesian Food and Drug Authority (BPOM) had ensured that the supervision of processed foods circulating in Indonesia remains under the control of the authorized authorities. In fact, Prof Nuri emphasized, in some aspects, the standards set in Indonesia are stricter compared to international regulations.
To this day, global food agencies such as the Codex Alimentarius Commission (CAC) have not set specific regulations regarding EtO. This situation causes each country to adopt different policies.
“Indonesia chooses to prohibit the use of EtO, but still allows imports with certain residue limits because the need for domestic raw materials is still lacking. So this regulation is a compromise, protecting consumers while also maintaining the supply of the food industry,” stressed Prof Nuri.
Furthermore, Prof Nuri reminded the public not to focus only on one type of food. A monotonous diet can increase the risk of exposure to contaminant substances, even if the levels are still below the threshold.
“If every day you only eat the same processed products, including instant noodles, the risk of exposure will certainly increase. The government always recommends diverse, nutritious, and balanced consumption. That is the key to maintaining health,” she concluded. (AS) (IAAS/KMR)
